Pasta frola is a type of sweet cake very popular in Argentina and other Latin American countries. Traditionally it is filled with quince paste or sweet potato and is finished by sprinkling grated coconut before serving. But the great dairy and pastry tradition of Argentina has led to the creation of an original version that features one of the most characteristic products of this country: dulce de leche. Here we propose you to prepare the easiest and most exquisite dulce de leche frola pasta that you will try.
Coconut Dulce de Leche Pasta Frola Recipe
Ingredients:
Elaboration:
- We start by preparing the dough for our dulce de leche frola pasta. In a bowl, we place the flour and the cold butter cut into cubes . With the hands, especially the fingertips, we sandblast.
- In the blender or in another bowl with a manual mixer, beat the egg with the sugar and the vanilla essence , until it foams.
- We pour this mixture into the sandblasting and join gently with our hands to form a dough . The idea is not to knead like we would with a bread dough, for example, but to integrate all the ingredients gently, to achieve a texture similar to “short dough” or “loose” (Pâte Sucree).
- We stretch 2/3 of the dough with the help of a kitchen roller and we have a round cake mold at the base. Prick the dough with a fork so that it cooks perfectly and bake for 20 minutes in the oven preheated to 180ºC.
- Now, we stretch the remaining 1/3 of the dough into a circle similar to the one we used for the base . We take it to the freezer for about 15 minutes and, later, we cut it into strips (which we will arrange on the dulce de leche filling).
- After 20 minutes of cooking, remove the base of the frola pasta from the oven, fill with the dulce de leche and arrange the dough strips on the filling, forming a lattice.
- Return to the oven and cook for 25 more minutes or until the strips are golden brown .
- We remove the frola dulce de leche pasta from the oven and wait about 5 minutes before unmolding it.
- Finally, sprinkle a good amount of grated coconut on the edges of the pasta frola and serve.
Traditionally, pasta frola is served at room temperature to accompany mate (typical infusion of Argentina, Uruguay and southern Brazil), a tea or coffee.
